Introduction
This comforting dish brings together juicy, pan-seared chicken breasts, golden potatoes, earthy mushrooms, and tender spinach — all enveloped in a rich, garlicky cream sauce. It’s a restaurant-worthy meal you can make at home in under an hour. Perfect for a cozy family dinner or a special weeknight treat.
Ingredients (Serves 4)
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
For the Sauce and Vegetables:
- 2 tbsp butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini or button)
- 2 medium potatoes, thinly sliced or diced (Yukon Gold or red potatoes work best)
- 2 cups fresh baby spinach (or kale)
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, for extra depth)
- ½ tsp crushed red pepper flakes (optional, for a little heat)
- Fresh parsley, chopped (for garnish)
Instructions / Method
Step 1: Prepare the Chicken
- Pat chicken dry with paper towels.
- Season both sides with paprika, garlic powder, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Sear chicken 4–5 minutes per side until golden brown and nearly cooked through. Remove to a plate and cover to keep warm.
Step 2: Cook the Vegetables
- In the same pan, melt 2 tbsp butter.
- Add diced onion and sauté 2–3 minutes until softened.
- Stir in garlic and cook until fragrant (about 30 seconds).
- Add mushrooms and potatoes. Sauté for 5–7 minutes until mushrooms are golden and potatoes begin to soften.
Step 3: Make the Creamy Sauce
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in cream, Parmesan, and Dijon mustard (if using).
- Reduce heat to low and let the sauce simmer for 3–5 minutes until slightly thickened.
- Stir in the spinach until wilted.
Step 4: Combine Everything
- Nestle the seared chicken back into the pan, spooning sauce and veggies over the top.
- Cover and simmer gently for 8–10 minutes, or until chicken is fully cooked (internal temp 165°F / 74°C) and potatoes are tender.
- Taste and adjust seasoning with salt and pepper.
Step 5: Serve
Garnish with fresh parsley and a sprinkle of Parmesan.
Serve hot with crusty bread or a simple side salad to soak up that creamy sauce.
Tips for Success
- Shortcut: Parboil the potatoes for 5 minutes before sautéing to speed things up.
- Additions: A splash of white wine in the sauce deepens the flavor beautifully.
- Make it lighter: Substitute half the cream with milk or unsweetened almond milk.